My Epicurean Adventures: Mom's Thanksgiving Stuffing

Stuffing is a must for Thanksgiving dinner, in my book. It's an integral part of my day-after-Thanksgiving colossal turkey sandwich and it just wouldn't be the same w/o it. 2 slices of bread with bread in the middle, what could be better? haha.

Day-after-Thanksgiving-Colossal Turkey Sandwich

This recipe is based on the one my mom has been making for as long as I can remember. She always threw in nuts, too, which gave the stuffing a most delightful crunch, but sadly, with my girls' nut allergies, I omit them now. It's still delicious, plus the olives some how lend a little crunch of their own, so it's still good in my book. And oh so easy.

Mom's Thanksgiving Stuffing
by My Epicurean Adventures

Ingredients:
14oz bag seasoned breadcrumbs
3 cups water
8 oz mushrooms, diced
1 medium onion, finely chopped
1/2 cup spanish olives, diced
1 stick butter
3/4 cup walnuts or pecans (optional)

Directions:
1. Place water and all the ingredients listed below it into a dutch oven and bring to boil. Cook until onions are tender, about 10-15 minutes.
2. Remove from heat and add breadcrumbs.
3. Fluff with fork until moist throughout.
4. Place stuffing into a greased casserole dish and bake covered at 350.
5. Serve immediately.

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Christine, aka happyvballgirl :)

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